Ingredients
1 tomahawk steak (about 1.2 kg)
1 tablespoon kosher salt
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
60 ml olive oil
60 ml balsamic vinegar
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Butter for serving
Method
Season the steak on both sides with salt, pepper, garlic powder, and onion powder.
Drizzle olive oil and balsamic vinegar on the steak, then sprinkle with chopped rosemary and thyme.
Let the steak marinate for at least one hour at room temperature.
Preheat your grill to low heat. When it’s ready, place the steak on the grill and cook slowly to an internal temperature of about 50°C.
Finish cooking over high heat for about 3 to 5 minutes on each side until it reaches your desired doneness. Add a bit of butter just before serving.
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